Pesto Puffs

Pesto Puffs (Dried Eggs)

View liquid egg formulation

Serving 28g (1/2 cup or 20 pieces)

Yield: 500g batch yields 100 pieces, ~5 servings



FORMULA

Ingredients Percent (%) Grams Volume
Egg white, high whip, dried 5.50 27.50 1/2 cup
Water 40.00 200.00 6.7 fl. oz.
Parmesan cheese, grated 24.50 122.50 1 1/4 cups
Almonds, toasted, chopped 10.00 50.00 1/3 cup
White rice flour, medium grain 6.00 30.00 1/4 cup
Potato starch 6.00 30.00 1/4 cup
Almond flour 4.00 20.00 3 tbsp.
Spinach powder 1.50 7.50 1 tbsp.
Yellow color, powdered 0.65 3.25 1 1/4 tsp.
Garlic powder 0.50 2.50 3/4 tsp.
Dried basil, ground 0.40 2.00 2 tsp.
Blue color, powdered 0.35 1.75 3/4 tsp.
Baker’s yeast extract 0.20 1.00 1/8 tsp.
Onion powder 0.20 1.00 1/8 tsp.
Black pepper, ground 0.20 1.00 1/8 tsp.
Total 100.00 500.00

Method of Production:

  1. Preheat oven to 200° F and line a full-sized baking sheet with parchment paper.
  2. In a medium bowl, combine dried high whip egg whites and water with a whisk and let hydrate at least 15 minutes.
  3. In a small bowl, blend all dry ingredients thoroughly.
  4. In a stand mixer fitted with whisk attachment, whip hydrated egg whites until a stiff peak forms.
  5. Remove the bowl from the mixer and fold in dry ingredients until uniformly distributed.
  6. Scrape mixture from mixer bowl into piping bag and pipe half dollar sized rounds onto line baking sheet and bake at 200° F for 17 minutes.
  7. Transfer puffs to dehydrator rack and dry at 135° F for 3 hours until the puffs are crisp when cooled.
  8. Package in sealed bags with oxygen absorber until ready to serve.

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